Donna Hay's Parmesan Chicken Salad

2 x 200g chicken breasts, trimmed and sliced
2 eggwhites, lightly beaten
1 cup finely grated parmesan cheese
100g baby spinach leaves
1/2 Lebanese cucumber, thinly sliced
120g yellow tear drop tomatoes, halved
1 green onion, thinly sliced
chopped basil leaves
2 tbsp olive oil
1 tbsp lemon juice
sea salt and cracked black pepper

Dip the chicken in the egg whites and press into the parmesan. Place on baking trays and cook under a preheated hot grill for 5-8 minutes or until crunchy and golden. Place the spinach, cucumber, tomatoes and green onions in a bowl and toss to combine. Place the basil, oil, lemon juice, salt and pepper in a bowl and whisk to combine. Divide the salad between plates, top with chicken and spoon over the basil oil to serve. Serves 2. (photo: Con Poulos)

From the Spring 2007 edition of Donna Hay Magazine